World Series Feature: Houston Astros Burnt End Tater Tots

Of course Houston would have kick ass BBQ! Of course Astros’ Minute Maid Park would stack the deck and top tots with BBQ! I’m happy they did. 


What is a burnt end? 


When smoking a brisket or a pork butt certain outer regions take on a bit more char than others. These end pieces tend to be a little on the fattier side, so while they’re beautifully charred on the outside the inside still remains juicy and tender. And, just by chance, these tender vittles usually end up getting trimmed when the pit masters gets to slicing or pulling. When saved they become an entirely different BBQ treat~and a great deployment on MMP’s part as a nacho-esk tot topper. 

Half the time Hacks… This recipes is loaded with semi-homemade hacks. Stop by you local BBQ joint to pick up burnt ends, especially if you’re not planning on smoking (and taking a day to smoke). 

Frozen tater tots are the bomb. I sometimes forgo the traditional baking instructions (when they say ‘no need to spray or oil’) and drizzle a bit of reserved bacon grease over the pan before baking. Go big or go home. 

BBQ sauce. Sure, make your own or use a recipe you love. I used a store bought sauce for this recipe and I’m not mad at it (nor feel like I’m slighting my cheffy abilities).

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Burnt End Tater Tots 

serves 4

Ingredients

Queso Cheese Sauce: 

2 tablespoons butter 

2 tablespoons all purpose flour 

1 1/4 cup whole milk 

1 cup pepper jack cheese, grated 

1/2 cup white american cheese, grated 

salt and pepper to taste

1 teaspoon hot sauce (optional) 

1 package frozen tater tots, cooked following package’s instructions

1lb. bbq brisket burnt ends (your local bbq joint will have em), reheated

1/2 cup bbq sauce (your favorite store bought sauce)

2 kosher dill pickles, sliced or 3/4 cup dill pickle chips 

1/4 cup scallions, thinly sliced 

Instructions 

  1. In a medium pot melt butter over medium heat. Whisk in flour and lightly cook for 1-2 minutes, just to remove from of the ‘flour’ flavor.

  2. Whisk in whole milk and bring to a simmer, whisking frequently. Once the milk is simmering (NOT boiling) and thickened slightly, begin adding in the cheese in 1/2 cup intervals.

  3. Continue to whisk until the sauce has thickened and cheese has completely melted (about 3 minutes) remove from the heat and season to taste with salt, pepper and hot sauce. Set aside and keep warm.

  4. To assemble, evenly distribute tater tots to bowls and top with burnt ends. Drizzle with cheese sauce and bbq sauce. Finish with dill pickle slices and scallions before serving.